Enchilada Sauce #5
INGREDIENTS:
5 -(up to)
10 New Mexico or Anaheim chiles
Oil
Finely chopped or pressed
-garlic
2 tb Flour
Couple pinches of oregano
5 -(up to)
10 New Mexico or Anaheim chiles
Oil
Finely chopped or pressed
-garlic
2 tb Flour
Couple pinches of oregano
Okay, here is mine (from memory).
Take 5 to 10 dried New Mexican chiles or dried Anaheim chiles (mix them up to match the heat you want, NM chiles are typically hotter, I normally use all NM chiles). Place these in a pan of water and boil until they are softened. Remove them from the water, remove the stems. Drop them into a blender, add about a cup to a cup and a half of the water they were boiled in and blend. Press this through a strainer into a bowl. Rinse the blender and the strainer with another 1/2 cup of the water used to boil the chiles.
In a frying pan, heat a little bit of oil and add some finely chopped or pressed garlic and saute until the oil is fragrant. Add about 2 Tbs of flour and stir gently until the flour just begins to brown. Pour in the strained pepper liquid and stir until it thickens. Add a couple of pinches of oregano. This comes close to two cans of enchilada sauce, but is much hotter than any commercial variety I have tried. I'll double check my ingredient list, but won't be online until Monday.
Snyder_Curtis CurtisS@MAIL024.USIRVINE.allergan.infonet.com
CHILE-HEADS ARCHIVES
Take 5 to 10 dried New Mexican chiles or dried Anaheim chiles (mix them up to match the heat you want, NM chiles are typically hotter, I normally use all NM chiles). Place these in a pan of water and boil until they are softened. Remove them from the water, remove the stems. Drop them into a blender, add about a cup to a cup and a half of the water they were boiled in and blend. Press this through a strainer into a bowl. Rinse the blender and the strainer with another 1/2 cup of the water used to boil the chiles.
In a frying pan, heat a little bit of oil and add some finely chopped or pressed garlic and saute until the oil is fragrant. Add about 2 Tbs of flour and stir gently until the flour just begins to brown. Pour in the strained pepper liquid and stir until it thickens. Add a couple of pinches of oregano. This comes close to two cans of enchilada sauce, but is much hotter than any commercial variety I have tried. I'll double check my ingredient list, but won't be online until Monday.
Snyder_Curtis CurtisS@MAIL024.USIRVINE.allergan.infonet.com
CHILE-HEADS ARCHIVES